Satsuma Cloud Tart Recipe

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Satsuma Cloud Tart
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Ingredients
15
Count
Nutrition
234
Calories
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Ingredients:

  • 6.75 oz all-purpose flour (about 1 1/2 cups)
  • 1 1/2 tbsp sugar
  • 1/8 tsp salt
  • 6 tbsp chilled butter, cut into small pieces
  • 5 tbsp ice water
  • 1/2 cup sugar
  • 3 large egg yolks
  • 1.1 oz all-purpose flour (about 1/4 cup)
  • 6 tbsp satsuma orange juice
  • 2 tbsp lemon juice
  • 3 large egg whites
  • 1/2 cup sugar

Directions:

  1. To prepare crust, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, 1 1/2 tablespoons sugar, and salt in a food processor; process until blended. Add 6 tablespoons butter, and pulse until the mixture resembles coarse meal. With processor on, slowly pour 5 tablespoons ice water through food chute; process until dough forms a ball. Shape dough into a 6-inch circle. Wrap in plastic wrap; chill 30 minutes.
  2. Preheat oven to 400°.
  3. Roll dough out to a 10-inch circle on a lightly floured surface. Place dough into a 9-inch round removable-bottom tart pan. Fold edges under; press dough against sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; reduce oven temperature to 375°. Bake an additional 15 minutes or until crust is golden. Cool 10 minutes.
  4. To prepare filling, combine 1/2 cup sugar and egg yolks in a large bowl; beat with a mixer at medium-high speed 3 minutes or until thick. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add flour, satsuma orange rind, and the next 3 ingredients (through melted butter); stir just until combined. Pour mixture into cooled crust. Bake at 375° for 20 minutes or until filling is set. Remove from oven; cool completely. Reduce oven temperature to 325°.
  5. To prepare meringue, beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool 1 hour on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 233.73 Kcal (979 kJ)
Calories from fat 87.93 Kcal
% Daily Value*
Total Fat 9.77g 15%
Cholesterol 77.32mg 26%
Sodium 74.32mg 3%
Potassium 86.36mg 2%
Total Carbs 30.98g 10%
Sugars 13.65g 55%
Dietary Fiber 0.78g 3%
Protein 5.5g 11%
Vitamin C 3.1mg 5%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 25.6mg 3%
Amount Per 100 g
Calories 279.54 Kcal (1170 kJ)
Calories from fat 105.16 Kcal
% Daily Value*
Total Fat 11.68g 15%
Cholesterol 92.47mg 26%
Sodium 88.89mg 3%
Potassium 103.29mg 2%
Total Carbs 37.06g 10%
Sugars 16.32g 55%
Dietary Fiber 0.94g 3%
Protein 6.58g 11%
Vitamin C 3.7mg 5%
Vitamin A 0.1mg 3%
Iron 0.7mg 3%
Calcium 30.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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